Taco Chip Dip

8 oz pkg cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 cup shredded cheddar

Mix cream cheese, sour cream and mayonnaise; spread over 2 (12 inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, green pepper, red pepper, onions, tomato and cheese.

Dill Dip

2/3 cups mayonnaise
2/3 cup sour cream
1 Tbsp chopped onion
1 Tbsp dried parsley
1 Tbsp dill weed
1 tsp salt
Mix well. Cover and refrigerate several hours before serving.

Fruit Dip

200 gram jar marshmallow cream
1 pkg dream whip
8 oz pkg cream cheese

Prepare Dream Whip. Add remaining ingredients and mix well in blender. Let sit for a few hours before serving.

Bacon Ranch Dip

1 can (2.8 oz) Real Bacon Pieces
2 cup Ranch dressing
1 cup sour cream
1/2 cup parmesan cheese
2 green onions, sliced

Mix all ingredients; cover and chill.  Serve with veggies or chips.

Quick and Easy Taco Dip

1 (8 oz) package cream cheese, softened
3/4 tsp taco seasoning mix
1/3 cup salsa
8 oz shredded cheddar

In medium bowl, mix cream cheese, taco seasoning and salsa.  Spread mixture into a shallow serving dish or 8-inch baking pan.  Top with cheddar.  Chill approximately 1 hour.  Yields 2.5 cups.

Sweet n Hot Mustard Dip

Ingredients


1-1/2 cups honey

1 cup white vinegar

3 eggs

2 containers (1-3/4 ounces each) ground mustard

1/2 teaspoon salt

Pretzels, cooked chicken fingers or sausage slices

Directions

In a blender, combine the first five ingredients; cover and process until blended.

Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Yield: 2-1/3 cups.
 
tasteofhome.com

Cinnamin-Vanilla Yogurt Dip

1 tsp honey
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt

Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.

Fresh Fruit with Spiced Chips & strawberry dip

Spiced Crisps


2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Fresh Fruit

2 lb seedless green grapes
3 pints whole fresh strawberries, stems on

Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract

Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.

Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.

10 servings

Baked Brie with Roasted Garlic

Found this terrific looking and sounding recipe while searching the internet for some elegant-looking, simple dishes to make for a Sunday afternoon/evening party we are hosting just after Christmas for some of our congregation who have just moved here and are needing some extra comforts of home this holiday season.

Baked Brie with Roasted Garlic

The church has all ready ensured that there are houses set up to host them this Christmas; I believe there will be a Progressive Dinner happening, ending off with some skating somewhere.

Broccoli Dip

1 stalk broccoli
1/2 red pepper
1/4 purple onion
2 cloves garlic
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup miracle whip

Chop all veggies, mix in sour cream, cheese and miracle whip. Bake at 375 for 25 minutes. Serve warm with crackers or tortilla chips.

Hot Spinach and Artichoke Dip

(8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

We are huge fans of Spinach and Artichoke dip and this looks like a good one to try from Allrecipes.com!

Taco Chip Dip

8 oz pkg cream cheese, softened
1/2 c sour cream
1/4 c mayonnaise
1 c salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 c shredded cheddar cheese

Mix cream cheese, sour cream & mayonnaise; spread over 2 (12-inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, peppers, onions, tomatoes and cheese. Serve with taco chips and crackers.

This is a family favorite and a must have on Christmas Eve. It's quick, easy and great for a snack on a fun night of fellowship!

Fruit Dip

200 gram jar of marshmallow cream
1 pkg Dream Whip
8 oz pkg cream cheese

Prepare Dream Whip. Add remaining ingredients and mix well in blender. Let stand a few hours before serving.

This is quick & easy for a nice snack and is a fun way to get kids to get some more fruits in their diets! You could even send some in a container with some fruits to school for a healthy snack.